• Category:100% Blue Agave Tequilana Weber
• Class:Aged
• Process:With agaves from the Jalisco highlands of 6 to 8 years, slow cooking, fermentation for a minimum period of 120 hours with the relaxing sound of classical music, with double distillation in copper still.
• Aging:Average of 4 months in american oak barrels.
• Alcohol content:38% and 40%
• Net content:700 ml. and 750 ml.

Tasting sheet

• Appearance:In the glass, it is a full bodied tequila with a yellow wheat color.
• Aroma:A wide range of aromatic notes, from fruit notes such as pineapple, cherry and peach, with a touch of rosemary and olives, while preserving the citrus hints of grapefruit and lime. to vanilla, caramel, cinnamon and walnut, contributed by the barrel.
• Flavor:Its flavor affirms the prescence of fruit such as pineapple and cherry, with notes contributed by the barrel such a caramel, walnut, vanilla and white chocolate. A soft tequla with a balance of sweetness, a touch of anise and a long finish.

Tokyo Night Rum is distilled in a copper pot still from local sugar cane molasses from the island of Okinawa. It is then crushed to extract the juices that will create this agricultural rum. There are no added sugars or sweeteners.
A rum with an unparalleled range of aromas, perfect for creating Japanese-style cocktails. Embark on a trip to the land of the rising sun in the blink of an eye!

TASTING NOTES

COLOUR: Clear

NOSE: A nose that expresses the typical terroir of the island of Okinawa: iodine and maritime notes

PALATE: Clean and complex in the attack, beautifully lingering

FINISH: Long, wonderfully complex

High Plains Rye Whiskey - High Plains Rye Whiskey is bottled at 48.5% and for the inaugural bottling release of High Plains, the JWRD team decided to do something unique. Jim Rutledge selected and expertly blended straight rye whiskeys from four different American distilleries: MGP in Indiana, Middle West in Ohio, Kentucky Artisan in Kentucky and New York Distilling Co. in New York.

The first U.S. barrel-aged soju. Aged in first-use American white oak whiskey barrels for over 6 months.

Brand Story

Inspired by memorable dinners and nights out on West 32nd Street in New York City’s Koreatown, we sought to develop an approachable, high-quality Soju to share over any meal, toast with for celebrations, or to kick back and catch up with friends.

1800 Milenio is crafted from 100% Weber blue agave, handpicked at the peak of ripeness, and carefully steamed in traditional ovens. After a long and delicate aging process, the extra-aged tequila is matured for a short period in French Oak Cognac barrels creating a balanced, soft, and unique flavor.

A perfect expression of the land that nurtures the Weber blue agave and the hands that craft its final liquid, 1800 Milenio is considered the best representation of 1800 Tequila’s roots.

TASTING NOTES

COLOR: Dark amber gold

AROMA: Oaky with notes of vanilla

FLAVOR: Notes of vanilla, red fruit and cinnamon

FINISH: Mint-chocolate

“Over the past several years, Dovetail has become a highly regarded expression within the BCS portfolio of products and the American Whiskey world,” said BCS Founder Joe Beatrice. “Following the recent success of BCS Gray Label Dovetail, we decided to apply the concept of ‘Dovetail’ to our oldest, rarest stocks. We left these component whiskeys in their finishing casks even longer and included some very high proof barrels to create a blend with an intensity matched only by its nuance and layering.”

Founded in 2013 in Louisville, Kentucky, BCS selects and blends products that explore different distillation methods, barrels and aging environments, and bottles them at cask strength. BCS’s extensive stocks of high-quality casks mean they can craft extraordinary blends that maximize the nuances of each ingredient. Creative finishes, a liberated approach to blending, and a deep-seated commitment to releasing each whiskey at cask strength guides every product release.

This superb single malt Scotch is uniquely aged in European, American and New American oak, the last of which imparts the whisky with its unique, virgin-cask flavors of warm spice, honey and rich fruit. After 15 years of maturation, the whisky is mellowed in Glenfiddich's first-of-its-kind Solera Vat, giving the single malt its richness and depth. Glenfiddich 15 Year Old is the perfect marriage of whisky tradition and innovation. It's also one of the top ten, best-selling single malts in the world.

The Aperol Spritz is one of the all-time classic cocktails (and it? making a comeback). The centerpiece, of course, is the Italian Aperol, a bittersweet orange liqueur which comprises nearly half the drink.

This award-winning distillery ages this añejo for 24 months to give it its amber colour and smoothness. You can taste alluring notes of toffee, salted caramel, chocolate, vanilla, and peppercorns followed by a lasting-lasting, warm finish. Enjoy in a snifter with dark chocolate and mixed nuts.

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails. Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessee's change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies & Cream, and several other expressions. Ole Smoky Butter Pecan Moonshine is among their lower-proof flavored offerings, clocking in at 35 proof. Flavored with butter, cream, toasted pecans, and caramel, with their own moonshine serving as the backbone, it's a super-creamy twist on the classic flavor combination.

E. Cuarenta Anejo is crafted from 100% blue agave, presenting a luscious amber hue and a medium-bodied profile. This refined sipper boasts an elegant fusion of rich agave and wood characteristics.

E Cuarenta Anejo Tequila, also recognized as E-40 Tequila, is meticulously crafted and bottled by Casa Maestri at Destiladora Del Valle de Tequila in Tequila, Jalisco, Mexico, adhering to NOM 1438. We source our agave from both the elevated highlands and lower-lying regions of Jalisco, fashioning a distinct flavor profile. Employing traditional methods, including stone ovens for agave roasting and pot stills for a meticulous double distillation process, our tequila lineup offers a remarkably balanced spirit with a velvety agave essence throughout.

Goslings Black Seal Rum, made from a 150-year-old Gosling family recipe, uses the finest distillates aged in charred American oak casks. The smooth, full flavor is the result of a careful blend of aged pot still and continuous still distillates. One imparts flavor, the other yields a subtle elegance. The Beverage Testing Institute awarded Gosling's Black Seal the Platinum Medal and Best Buy award. Black Seal Rum is the key ingredient in Bermuda's National Drink the Dark n Stormy. Goslings trademarked cocktail, a delicious mix of Black Seal Rum and Goslings Stormy Ginger Beer, appears like a storm cloud in a glass and evokes the mystique of Bermuda.

There is a saying that “Good Things Come in Threes”. “The rule of three” (or if Latin is preferred “omne trium perfectum” suggests things that come in threes are inherently more humorous, satisfying and effective than any other number of things. There is no better illustration of this than in the new release from Lagavulin and Nick Offerman.

Nick is a lover of all things wood, Lagavulin and steak. By combining these three passions, a most delectable and exceptional whisky is born. Introducing Lagavulin Offerman Edition: Charred Oak Cask. This 11 year old Single malt Scotch Whisky has been aged in heavily charred ex-bourbon and ex-red wine casks creating the perfect whisky to accompany any medium-rare steak. With hints of vanilla, red berries, sea salt brine and Lagavulin’s signature smore, this whisky not only shines on its own, but highlights and accentuates those perfect steak flavours.

TASTING NOTES

NOSE: Peaty, chocolate, treacle, with some red berry notes. A little bit of creaminess comes through, without taking over.

PALATE: Pungent, peaty, woody and spicy, cocoa. Sweet berry notes. Chocolatey and warming on the palate.

FINISH: Warm, lingering, spicy, sensational.

AWARDS: San Francisco World Spirits Competition DOUBLE GOLD 2022

The 17-year aging process of this Single Cask Reserve brings forth a depth of character and complexity that is truly remarkable. Every sip tells a story of time and patience, as the rum unveils a symphony of flavors and aromas.

On the nose, one can detect a rich bouquet of caramel, vanilla, and toffee, layered with hints of tropical fruits and spices. These enticing aromas entice the senses, creating anticipation for the tasting experience to come.

Upon tasting, the rum offers an indulgent and velvety-smooth texture. The palate is greeted with a harmonious blend of flavors that dance across the tongue. Notes of dark chocolate, toasted oak, and dried fruit intermingle with a subtle sweetness, creating a luxurious and satisfying profile.

The Ten To One Single Cask Reserve 17 Year boasts a long and lingering finish that invites contemplation and reflection. The flavors continue to evolve, leaving a lasting impression and showcasing the depth and complexity achieved through the extended aging process.

Each bottle of Ten To One Single Cask Reserve 17 Year is individually numbered and hand-selected, further emphasizing the exclusivity and uniqueness of this expression. The attention to detail extends to the packaging, with an elegant presentation that complements the exceptional rum inside.

Bottle Size: 750ml

"We are one of the smaller houses in Cognac and produce a small percentage of what the major houses do," says Francois Le Grelle, the Managing Director at the House of Hine. "For us, it's not about growth it's about maintaining the highest level of quality." Founded in 1817, the House of Hine has been in the same family for six generations. In 1791, Thomas Hine the company's founder left his native England in order to learn the art of making cognac. Today, nearly 225 years later, his great-great-great-great grandson, Bernard Hine, oversees the 297-acre Hine Estate. Situated on the banks of the River Charente, the estate benefits from a south-facing aspect, which maximizes the grapes exposure to sunshine and heat. In addition, "we only work with Grande and Petite Champagne where the soils are very chalky," explains Eric Forget, Hine's Cellar Master. "Hine's finesse comes from the terroir." H by Hine VSOP Fine Champagne Cognac is a blend of more than 15 cognacs made from the finest crus in France. After the grapes are harvested and fermented, they are distilled with their fine lees, which helps maintain the richness and structure of the cognac. Following distillation, H by Hine VSOP is aged in fine-grained wood sourced from northern France. "We prefer oak from the north of France because it has a finer grain which gives greater delicacy and less toast," says Forget. In addition, "we don't age too much in new oak as the wood flavors can dominate and hide the fruity and floral elements of the wine." H by Hine VSOP Fine Champagne Cognac is aged for a minimum of four years, and is Hine's most floral cognac. It has a scent of jasmine with a hint of redwood, which gives way to notes of iris, vanilla and carnation. Delicate and aromatic, it finishes with gentle notes of white grapes and a hint of apricots and cinnamon.

The Firefly Story

The first Firefly Distillery, just 30 minutes outside of Charleston, SC. was the birthplace of Firefly Spirits. It is where the founders, Jim Irvin and Scott Newitt, came up with the crazy idea to build a distillery in the ‘middle of nowhere,’ and make the world’s first Sweet Tea Vodka. That crazy idea was a destination known for its genuine southern hospitality, fine quality spirits and innovation.

Firefly Distillery was founded by Jim Irvin & Scott Newitt. Jim is a scientist. Scott is a visionary. Jim had a winery. Scott was in the wine business. That’s how they met, became friends and soon realized they both shared a crazy idea to build a distillery; something that proved to be much easier said than done.

It’s all legal and it always has been at Firefly. As the company was being formed, Jim and Scott wanted to avoid expensive licensing fees, not to mention confrontations with “The Law.” So they did their own lobbying and got a bill passed into state law that made it affordable and legal to distill, sample and purchase bottled spirits at a distillery in South Carolina.* This historic event opened the opportunity for Firefly to establish their homeplace distillery and grow Firefly into a nationally recognized all-American spirit brand.

Scott & Jim did not have a big budget to buy a still so they built their own from scratch. It was a 55 gallon stainless steel tank on top of a propane burner that is now on display in their Tasting Room. They got it fired up and began distilling. First they made Muscadine vodka, distilled from Jim’s grapes. Scott tells it, “We started with the grapes and we made grappa. But grappa tastes like grappa and I had to sell the stuff so we wanted to come up with something else. Then we made The Original Firefly Sweet Tea Vodka, which is now our flagship brand.

The Strawberry Moonshine is South Carolina sweet but it packs a punch so don’t be fooled by its pretty package.

This unique blend denotes natural tropical flavors that is perfect chilled or over ice! Made by Earl Stevens, also known as E40, sourced the highest quality grapes in California. Bring a bottle or a case to your next function.